MOZZARELLA MOUSSE, TOMATO TARTARE AND PEARL BASIL
Steps:
- 1 Fill a small bowl of sunflower oil (for example) and place it in the freezer a few hours before. 2 Soften the gelatin in cold water. Coarsely chop the mozzarella cheese, then add the lemon zest, olive oil, salt and pepper. Heat 1.5 cl whey filtered through a coffee filter to melt into the softened gelatine. Mix the rest then finely chop the mixture in a blender. Install the white snow and incorporate mozzarella. Garnish the top third of glasses and refrigerate for at least an hour. 3 Place the tomatoes a few minutes in hot water. Peel the tomatoes, remove the seeds, rinse under water and cut into small cubes. Chop the onion, crush the garlic and add to the tomatoes. Add olive oil and balsamic cream vinegar and season. Refrigerate. 4 Bring to boil water and agar. Add the basil leaves and stir until they are cooked, then use the hand blender. Remove the oil frozen in the freezer. Fill the syringe with the juice of basil, and drop frozen in oil, drop by drop. Rinse basil ball under water using a small strainer, drain and leave them on the jar
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